Red November's Detroit Style - ServiusDough1.00000 [212.00 g] flour blend (12.6482% protein)
0.74100 [157.09 g] King Arthur Bread (KABF)
0.25900 [054.91 g] Caputo Semola Di Grano Duro
0.64800 [137.38 g] water
0.01414 [003.00 g] granulated sugar
0.02000 [004.24 g] kosher salt
0.01618 [003.43 g] extra virgin olive oil (EVOO)
0.00480 [001.02 g] active dry yeast (ADY)
1.70312 [361.06 g] total
The target thickness factor is 3.5 g/in^2 or 0.1235 oz/in^2. After kneading and shedding residue, the weight was 357 g. After fermenting and proofing, the weight was 350 g, achieving the target thickness for a 10"×10" pan.
The dough temperature during kneading was 86°F (30°C). The ambient temperature during fermentation and proofing was 77°F (25°C).
Methods1. The ADY was bloomed in a 104°F (40°C) solution of water and sugar. Once the mixture reached 95°F (35°C), salt and oil were stirred in, and the mixture was added to the flour.
2. The dough was kneaded for 7 minutes.
The second post will include images from the fermentation stage.3. The dough was balled. 5.5 g of soybean oil was added to the bottom of a Pyrex 950 mL borosilicate glass bowl. The dough ball was placed in the bowl upside-down and spun around to coat the top of the ball with oil, then flipped upside-up. The bowl was sealed with its lid.
4. The dough fermented for 90 minutes.
5. The dough was reballed.
6. The dough fermented for 60 minutes.
The third and fourth posts will include images from the proofing and topping stages.7. A LloydPans 10"×10"×1.5" PSTK anodized aluminum pan was coated with 18 g of soybean oil. The dough was stretched to fill the bottom of the pan. The pan was covered.
8. The dough proofed for 180 minutes.
9. The pizza was topped with 179 g of sauce to within an average of 0.75" from the edge. (Normally I would use 145 g of sauce, but I wanted to use up the last of this sauce batch.) The sauce formula is posted at the following link:
https://www.pizzamaking.com/forum/index.php?topic=73539.msg702709#msg70270910. The pizza was topped with 240 g of the following custom
cheese blend:
1.0000 [240.0 g] cheese blend
0.6500 [156.0 g] low-moisture part-skim mozzarella
0.2275 [054.6 g] Monterey Jack
0.1225 [029.4 g] Colby
11. The pizza was topped with 66 g of pepperoni, and 123 g of the following (parcooked) homemade
mild sweet Italian sausage:
1 lb ground pork (15% fat)
2 tsp fennel seed
1-1/2 tsp granulated sugar
1-1/3 tsp kosher salt
1/2 tsp basil
1/2 tsp black pepper
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp parsley
1/4 tsp paprika
12. The pizza was baked in a preheated 550°F (288°C) oven for 8 minutes.
DiscussionThe most critical component to the dough formula is the type of semolina flour and its ratio to the bread flour. I have used several semolina flours, but only the Caputo provides the proper balance of viscosity and elasticity. The dough texture is silky smooth, moldable, and stretchable to any desirable extent without requiring a super high hydration. The salt quantity and use of EVOO are the next most critical components. Adjustments to the sugar and ADY for a different fermentation schedule or temperature would be expected.
The use of soybean oil for applications external to the dough are quite intentional. It has a higher smoke point than EVOO, producing fewer off flavors. I know that many prefer to use vegetable shortening to help secure the dough to the pan, but that's unnecessary with this dough. The dough simply stretches into place and remains there.
The cheese blend is the result of much perturbation over the predominance of Colby in Colby-Jack cheese. I thought as long as I'm going to create a custom blend, I would create one with superior melt, coloration, and flavor characteristics. A more than suitable alternative to the custom Colby-Jack presented here is my favorite, Muenster, or Wisconsin's favorite, brick cheese. Though neither are as easy to procure as Colby and Monterey Jack, hence their use in this blend.
I prefer sauce on the dough rather than on the toppings after the bake. That's the way I made Detroit Style pizzas at Little Caesars twenty-eight years ago, and that's the way I enjoy them now.
In the same vein, most of the pizza I consumed at work was made with dough three hours after it was sheeted, because that's when it was to be discarded. So, of course, the proofing stage for this dough is three hours long for maximum production without overfermentation.
In conclusion, this pizza is exceptional in that it has far more workable dough, as well as a greater texture and flavor than what I made then; and not just because Little Caesars is a low-cost fast-casual commercial food environment. Nostalgia exerts a powerful influence, and I often just wanted to make those same pizzas many times over the years. However, I wouldn't make a dedicated Detroit Style any other way than how I make
Servius. It's what I would serve in my own restaurant.
FootnoteThe final crumb image attached to this post is from an earlier bake. I decided to include it because it showed more of the crumb. The same dough from that bake was also used to make a pizza of a different shape altogether, seen posted at the following link:
https://www.pizzamaking.com/forum/index.php?topic=21830.msg710980#msg710980One of these days I'll wait for the pizza to cool to ambient temperature before slicing it so more of the crumb throughout is visible without cheese cascading over it. In the meantime I'm going to enjoy my pizza while it's hot.
Topic: Red November's Detroit Style - Servius (Read 2790 times)